Description
All the cozy casserole vibes with weeknight speed. Rotisserie chicken, tender spinach, and rigatoni are hugged by a silky garlic‑paprika béchamel, then blanketed with melty Fontina. Minimal effort; maximum comfort.
Ingredients
Units
Scale
The Base
- 1 lb rigatoni (or similar tube pasta)
- 3 cups rotisserie chicken, shredded
- 4 oz fresh spinach
The Roux & Sauce
- 8 tbsp unsalted butter (1 stick)
- 1/2 cup all‑purpose flour
- 5 1/2 cups whole milk, warm
Seasonings
- 3 cloves garlic (grated)
- 1 1/2 tsp salt
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp ground nutmeg
- 1/2 tsp black pepper (freshly ground)
The Topping
- 4 oz Fontina cheese, shredded
Instructions
- Preheat & Prep: Heat oven to 375°F (190°C). Grease an 11×7 or 13×9 inch baking dish. Shred chicken and grate cheese.
- Cook Pasta: Boil rigatoni in salted water until just under al dente. Drain and add to baking dish with shredded chicken and spinach; the pasta’s heat will wilt the greens slightly.
- Make Roux: In a large saucepan over medium‑high heat melt butter. Whisk in flour; cook 1–2 minutes until bubbling and lightly blond to cook off raw flour taste.
- Build Béchamel: Gradually whisk in warm milk, stirring constantly until smooth and thick enough to coat a spoon.
- Season: Off heat (or on low), stir in grated garlic, salt, oregano, smoked paprika, nutmeg, and black pepper until fully incorporated.
- Assemble: Pour sauce over pasta, chicken, and spinach; toss gently to coat evenly. Top with shredded Fontina.
- Bake: 15–20 minutes until bubbly and cheese is melted. For a deeper golden top, broil 2–3 minutes at the end (watch closely).
Notes
Undercook pasta slightly to avoid mushiness. Warm the milk for a lump‑free sauce. Grate cheese from a block for best melt. Add-ins: crushed red pepper, sautéed mushrooms, or sun-dried tomatoes. Leftovers reheat well with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Casserole, Dinner, Main Course
- Cuisine: American, Italian-Inspired
Nutrition
- Calories: 650
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 55
- Protein: 32
